* Exported from MasterCook *
Scones, Ridiculously Easy Orange Cranberry
Recipe By :Chris Scheuer
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Fruit Posted
Amount Measure Ingredient -- Preparation Method
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For the scones:
1 cup heavy cream
8 tablespoons butter
2 cups all-purpose flour
6 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 Tbsp orange zest -- (to 3 Tbsp)
1 1/4 cups chopped fresh cranberries
For the glaze:
2 cups powdered sugar
1 tablespoon milk -- or half and half
3 tablespoons fresh orange juice -- maybe a bit more
These Easy Orange Cranberry Scones are melt-in-your-mouth delicious
and can be made ahead. Pop them in the oven just before serving, for
easy entertaining!
Prep: 20 mins
Cook: 20 mins
For the scones: Preheat the oven to 400F. Line a sheet pan with
parchment paper (you'll need 2 sheet pans for smaller scones). Set an
oven rack on the middle level of the oven.
Measure 1 cup heavy cream and place in the freezer while proceeding
with recipe. (You want the cream to be in the freezer about 10
minutes.) Place butter in a microwave safe bowl, cover with a paper
towel and heat on high for 1 minute. If not completely melted, return
to microwave for 10 second intervals till melted. Set aside to cool a
bit while prepping other ingredients.
Whisk flour, baking powder, sugar, zest and salt in a medium-size
bowl. Add the chopped cranberries (see note above in post on chopping
cranberries) and stir to combine.
After heavy cream has been chilled in freezer for 15 minutes, combine
it with the melted butter. Stir with a fork until butter forms small
clumps or globules.
Add butter/cream mixture to dry ingredients and stir with rubber
spatula until all flour is incorporated and batter pulls away from
sides of bowl. The batter will be very thick, like a cookie dough.
Don't over mix it, but you do want all the little flour bits to be
incorporated.
Spray a cookie scooper (see notes above) or large spoon with
non-stick cooking spray. Scoop up scones in mounds onto prepared pan.
Space the scones at least 2" apart to allow for some spreading.
Refrigerate scones for at least 15 minutes or up to an hour. If you
don't have room for 2 sheet pans in your refrigerator, put them all
on one to chill. Then separate before baking.
Bake for 20 to 22 minutes or until light golden brown. Transfer to a
wire cooling rack.
While the scones are baking, make the orange glaze. Combine the
powdered sugar, milk (or half and half) and orange juice in a
medium-size bowl. Whisk well until smooth to make a thick, but
drizzle-able glaze. (If glaze is too thin, add a bit more powdered
sugar, if too thick add add a little more cream.)
Drizzle glaze over scones. If you can wait, let scones sit for 15
minutes to let glaze set before serving.
Cal 321, Fat 15g, Carb 45g, Sod 174mg, Fiber 1g, Pro 3g
S(Internet address):
https://thecafesucrefarine.com/ridiculously-easy-orange-cranberry-scones/
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Per Serving (excluding unknown items): 323 Calories; 15g Fat (42.0%
calories from fat); 3g Protein; 45g Carbohydrate; 1g Dietary Fiber;
48mg Cholesterol; 298mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit;
0 Non-Fat Milk; 3 Fat; 2 Other Carbohydrates.
NOTES : 2019 - 1119